Cranberry and Buddha's Hand Citron Relish
In the fall the fruit on my Buddha's hand tree begins to ripen. I love to use this with holiday roasts or on sandwiches. You may not have access to a Buddha's hand citron, you can use a Valencia cut into ½ -inch pieces (use the whole orange minus the seeds).
Makes about 2 1/2 cups
1 cup Buddha’s hand citron cut into ½ -inch dice (include skin and white flesh)
1 cup fresh cranberries
1/2 cup sugar
1/4 teaspoon star anise, ground
1/8 teaspoon freshly ground black peppercorns
1/8 kosher salt
1. Pick over cranberries and discard any that are shriveled and not nice and red. Place in the bowl of a food processor, add Buddha’s Hand citron, sugar, star anise, pepper, and salt. Pulse on and off until you have the texture you like. I like mine fairly fine. Place into sterilized jars and refrigerate until needed.
This will keep for several weeks.
Copyright © Julie Logue Riordan, Cooking with Julie